1. Preheat your oven to 350°F (180°C) and grease and line two 8-inch springform pans with parchment paper.
2. Combine all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a large bowl.
3. Beat unsalted butter and sugar in another bowl until light and fluffy.
4. Add egg, vegetable oil, white vinegar, and vanilla extract to the butter mixture, mixing thoroughly.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until combined.
6. Stir in red food coloring to achieve the desired shade.
7. Divide the batter evenly between the two prepared pans and bake for 12 minutes, or until a toothpick inserted comes out clean.
8. Let the red velvet cake layers cool completely in the pans on a wire rack.
9. Melt white chocolate in a saucepan with a portion of whipping cream over low heat, stirring until smooth, and let it cool slightly.
10. Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
11. Gradually add the melted white chocolate to the cream cheese mixture, mixing well.
12. Whip the remaining cream until stiff peaks form and gently fold it into the cream cheese mixture.
13. Place one red velvet cake layer on a serving platter with a cake ring and acetate sheet for stability.
14. Pour two-thirds of the cheesecake filling over the cake layer, smoothing the top with a spatula.
15. Place the second red velvet cake layer on top and cover with the remaining filling, smoothing the surface.
16. Refrigerate the assembled cheesecake for 4-6 hours, or overnight, to set.
17. Remove the cake ring and acetate sheet before decorating.
18. Decorate with white truffles, fresh red currants, cranberries, star anise, and a dusting of powdered sugar for a festive touch.
19. Serve your Red Velvet White Chocolate Cheesecake chilled and enjoy the delightful flavors.